Roasted Fennel and Apple Salad
Serves 2 | with Goat Cheese- Milk
- Pecans
- Sulphites
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Egg
- Gluten
- Fish
- Crustaceans
Mild and lightly sweet fennel is roasted to perfection in this delicious cool weather salad. Topped with crisp apple slices, candied pecans and funky goat cheese, this salad is anything but boring! Ingredients: Fennel • Gala apple • Arugula and spinach mix (arugula, spinach) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Pecans • Brown sugar (cane sugar, molasses) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Fennel
¼ cup
Goat Cheese
(Contains: Milk)
56 g
Arugula and Spinach Mix
1 unit(s)
Gala Apple
¾ tsp
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
28 g
Pecans
(Contains: Pecans May be present: Milk, Sulphites, Mustard, Soy, Peanuts, Egg, Gluten)
2 tbsp
Brown Sugar
(May be present: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Peanuts, Egg, Fish, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Wheat, Mustard, Soy, Sesame, Egg, Fish)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Core, then cut apple into 1/2-inch pieces.
- Add fennel, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to combine.
- Roast in the middle of the oven, tossing halfway through, until fennel is tender, 20-25 min.
- Meanwhile, heat a small non-stick pan over medium.
While the pan heats, line a plate with parchment paper. Measure 1 tbsp water. Set aside. - When the pan is hot, add pecans. Toast, stirring often, until light golden, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
- Add brown sugar and measured water. Season with salt. Cook for 30 sec, stirring often, until sugar melts. Remove from heat.
- Transfer candied pecans to prepared plate. (NOTE: Do not touch pecans, they will be VERY hot.) Set aside to cool.
- Add vinegar, 1 1/2 tbsp oil, 1/4 tsp garlic salt, 1/4 tsp pepper and 1/4 tsp white sugar to a large bowl, then whisk to combine.
- Add roasted fennel to the bowl with dressing, then toss to combine. (NOTE: This will release some steam from the fennel so it cools.) Add apple and spinach and arugula mix to the bowl, then toss to combine.
- Divide roasted fennel and apple salad between plates.
- Sprinkle goat cheese and candied pecans over top.
